Garden State Cake Show 2013

So this past weekend I visited The Garden State Cake Show, in Marlton NJ. The GSCS does this event once a year and it helps the community of South Jersey by supporting its local Food Bank.

I want to share my experience as what I thought until that day off the show as a "Seasoned Cake Artist". Let me start by saying that the drive to NJ was just as nerve wrecking as any cake delivery I have done in the past.  The only difference was that this time it was not for a client but for judges to critique my work.

As I drove into the parking lot around 7:35 A.M.  I could already see many cake vendors hauling empty boxes, staff members moving around rapidly to accommodate every ones request and not to mention cake decorators carrying cake boxes with their cake as if they were a new mom holding a new born with faces of exhaustion of a sleepless night.   All of these feelings all familiar to many of us and I was no exception that day!

Even though I had done this in the past, the anxiety of putting the cake on the table was clearly there as it was within everyone else. As I enter the location I see cakes of all sizes, colors, and techniques being carried across the aisles by their owners.

Kim Morrison, from PA

Once I placed my cake on the table and walked away I could not help observing people and observing their facial gestures to interpret their like or dislike for my cake and others as well.  I browse around and enjoy what others have created.

Judges in the process of judging cakes and critiquing is truly a nerve-wrecking experience.  You just can't wait to see those score sheets at the end of the show to see how you actually scored and what recommendations are given for you to grow as a professional.  






Here are a few pictures of the cakes I found interesting.

Children' Division

2nd Place Advanced Created by: Toby Lee from Cake Arcade

Created by Jean Rettmer

3rd Place Advanced Created by Andreia Aguiar from The Cake World
 

1st Place Professional Division Created by: Deb Ramsey

2nd Place Semi-Professional Created by Lynn Nickelson from Caked to Perfection

1st Place Semi-Professional, Divisional & Best of Show, Wow!  Speechless

Wedding Cake Division 2013 Winner Cake  

Live Cake Challenge Winners:  Michelle Boyd & Sarah Myers

Sub Sandwich (Had me hungry all day!)

I wish I had everyone's name to recognize their talent out loud but I don't.  If you happen to know who made one of these cakes and their name is not mentioned email me so I can edit the picture information.

Deb, Lorraine, Carolina, Andreia, Julie, Rachel, Cindy & Far back Silvina @ New Jersey Sugar Art Academy booth

Andreia,  Silvina, Sarah, Franchesca and Carolina Lara (me)

Mr. Fluff & Stuff Visited my Zing Demo!  Just catching up with Quinton Bailey and Stephanie Dryer

Look at all those colors from Crystal Colors!

Tammy Holsinger's booth

Everyone's curiosity on the cakes set on the table

The Sugar & Spice Booth Gluten Free products with a delicious taste!!!

I totally recommend everyone in the cake world to take part in a cake show. You grow so much in the process, make new friends and learn new techniques from vendors exhibiting their products & services.  That, my fellow cake peeps, makes the trip worth while!

Links to check out:

Garden Cake State Show Pictures

Gumpaste Recipe

Here is an awesome recipe that at one point was handed down to me and now, I won't use any other gum paste for my electronic cutter and when you try this you won't either.  I want to say that many other professionals use this one as well but I would be lying if I said so.  It's a matter of preference and this one is mine. 


Gum paste for Electronic Cutters

• ½ cup of cold water
• 2 Tbsp of Unflavored Gelatin
• 2 Tbsp. melted Vegetable Shortening
• 1/3 White Corn Syrup
• 2 lbs. Powdered Sugar
• 2 ½ Tbsp CMC


Instructions:

Bloom gelatin with cold water (5 to 10 min. approx.) Melt gelatin in microwave (1 min. or so).

Add the white corn syrup wait 1 min. then add the melted vegetable shortening. Remove from the heat once it is all incorporated.

Add 2 lbs. or sugar to a mixer bowl with dough hook. Add the mixture to the bowl and mix. Once it is all incorporated add the CMC powder and it will quickly become stiff.

Remove gum paste from the bowl and knead until smooth, if sticky add powder sugar until no longer sticky. Once complete make into a ball and smooth some vegetable shortening around the gum paste ball and wrap in plastic wrap. Then place gum paste in the plastic bag.

Let the gum paste mature over night before use. It will not work if you use the gum paste the same day you make it. Trust me it won’t work!

Mixture can stay out for a few days or freeze for a few months.

Happy Cutting!!!

Other links you might want to try out:

www.cuttingedgecakeart.com
www.carriescakes.com
www.deseretdesigns.com
www.photofrost.com

Questions:  email me at contact@dulcebella.com

Skill or No Skill?

Author: Carolina Lara

Editor: Deb Ramsey

This time I would love to talk about Electronic Cutters. Now, many people have their opinions regarding the ease of use of this cute little robotic machine and others despise the use of them because they consider them cheats due to the assumption that little decorating skill is required to operate them.

Let's stop for a moment and truly think about this...

In order for you to work with an electronic cutter there has to be some technological  background.  In some cases your machine is not a stand alone device and if it is you may have the capability to use a computer and use a specially designed program to maximize the ability of the machine. 

Zing Electronic Cutter from PhotoFrost Manufacturing

Now, if you use an electronic cutter, the software program is just as important as the machine.  The program allows you to virtually cut anything you upload.  But it's not that simple!  You do have to follow some technical steps to achieve it.  although, once the original design work is done, the program makes repeating the design a simple task.  Yes, there I said it.  Repeating it is "simple."

 

Let's elaborate..One of the many uses of an electronic cutter is to cut out words or fancy letters from an extensive letter bank.  

Many of us have horrible handwriting and if you have seen my handwriting you would agree it may look like a 5 year old did it for me.

Let me create this scenario for you.. You have to write Happy Birthday and your choices are:

1. Piping

2. Tappits (Letter Cutters) or

3. An electronic cutter.

Now of course I'm choosing number three.  These are the steps to complete: 

• Decide on a font style on the virtual mat 

• Figure out the size you need

• Cut with electronic cutter. 

MTC Software allows you to visualize the image before cutting.

That could take you over all 15 min.  Now imagine you are going to apply the words to the cake and you realize it's to BIG or to SMALL!  No problem just go back to the computer, re-size the words, cut and it's done in 5 min or less.  As long as you know what your doing and know your program it should be relatively easy.  It's a time saver and a more precise way of getting the job done!

Now to the real issue.  Should a cake made with an electronic cutter be valued and recognized the same as a cake that did not?  Does the machine require talent to use?  Are you creative even when using an electronic cutter?   

An electronic cutter is a tool just like a rolling pin vs. a sheeter, a brush vs. an air brush etc... it's efficient in speed and allows you to dedicate more time in those details that really matter.  If you had no skill you would not be able to create a beautiful cake and that would not be the machines fault!

Many times people just buy the equipment and never unpack it because they don't know the technical part of using it to fulfill their fantastic ideas.  Or, on the other hand, they are very technologically savvy but lack creativity to make it happen.

Now, I love shows where they dedicate a division just for the electronic cutters.  I can still appreciate the art in it but also appreciate the craftmanship of a handmade piece and see the value of separating them.

However I don't underestimate the talent of a person who has to create something on a virtual mat using software and preparing them for cut.  It takes time, effort, patience and creativity!  

Useful links:

Tutorials on MTC Software for Cake Artists

youtube.com/user/mydulcebella 

Ready to cut frosting sheets"Cut N Frost" &

Zing electronic cutter with Make the Cut software available thru

www.photofrost.com Please mention Code CL5264

Make the Cut software only (NOT AVAILABLE FOR CRICUT)

makethecut.com